Typical Analysis of Hydrolyzed Wheat Protein | ||||||
Specifications | Molecular weight rang (area %) | |||||
Protein (as is) | >80.0% | >10,000 | 18.90% | |||
Total nitrogen | >12.8% | 5,000-10,000 | 9.60% | |||
Amino nitrogen | <0.5% | 5,000-3,000 | 5.30% | |||
PH (6% solution) | 4.0-6.0 | 3,000-2,000 | 3.00% | |||
Moisture | <8.0% | 2,000-1,000 | 7.40% | |||
Ash | <1.2% | 1,000-500 | 13.60% | |||
Total fat | <2.0% | 500-196 | 35.90% | |||
Total Carbohydrates (Calculated) | <11.7% | <196 | 6.30% | |||
Peptide bound glutamine | 30% | Average molecular weight | 3,600 Daltons | |||
Free glutamine | 1.20% | Degree of hydrolysis | not availlble | |||
Microbiological | Free amino acids | <6.5% | ||||
Microbiological | Amino acid profile (mg/g Powder) | |||||
Standard plate count | 30,000cfu/g max | Alanine | 23.2 | |||
Coliform count | 10 cfu/g max | Arginine | 28.2 | |||
Yeast and mould count | 500 cfu/g max | Aspartic acid | 25.1 | |||
Escherichia coli | None dected | Cysteine | 16.9 | |||
Salmonella | None dected | Glutamic acid (including glutamine) | 291.1 | |||
Physical/Sensoric | Glycine | 27.3 | ||||
Powder colour | Tank | Histidine | 15.8 | |||
Colour of 2% dissolution in water | Milky | Isoleucine | 30 | |||
Solubility | 180 g/L | Leucine | 56.9 | |||
Elemental profile (mg/100g) | Methionine | 12.9 | ||||
Lysine | 14.6 | |||||
Elemental profile (mg/100g) | Phenylalanine | 41.4 | ||||
Calcium | 33 | Proline | 94.6 | |||
Magnesium | 35 | Serine | 49.4 | |||
Potassium | 700 | Threonine | 19.4 | |||
Sodium | 680 | Tryptophan | 7 | |||
Phosphorus | 125 | Tyrosine | 25.2 | |||
Iron | 3 | Valine | 32 | |||
Chloride | 300 | Branch Chain Amino Acids | 125 |